Directions:
- Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
- Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.07 Kcal (2261 kJ) | ||
| Calories from fat | 442.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.16g | 76% | |
|---|---|---|---|
| Sodium | 18.9mg | 1% | |
| Potassium | 1246.06mg | 27% | |
| Total Carbs | 22.17g | 7% | |
| Sugars | 11.32g | 45% | |
| Dietary Fiber | 7.32g | 29% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 71.2mg | 119% | |
| Iron | 1.4mg | 8% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.13 Kcal (465 kJ) | ||
| Calories from fat | 91.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.12g | 76% | |
|---|---|---|---|
| Sodium | 3.89mg | 1% | |
| Potassium | 256.41mg | 27% | |
| Total Carbs | 4.56g | 7% | |
| Sugars | 2.33g | 45% | |
| Dietary Fiber | 1.51g | 29% | |
| Protein | 1.41g | 14% | |
| Vitamin C | 14.7mg | 119% | |
| Iron | 0.3mg | 8% | |
| Calcium | 14.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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